Currant Wine

Those who had more currants than money often made this beverage and used no other wine.
Prepared currant juice 3 ½ lbs. sugar for each 2 quarts of currant juice
Break and squeeze the currants in a cloth for clear juice. Mix sugar and water with juice proportionately and put in a keg or barrel. Do not close the bung tight for 3-4 days that air may escape while it is fermenting. After it is done fermenting, close it up tight.
Where raspberries are plenty, it is a great improvement to use half raspberry juice and half currant juice.

Addition of brandy is not necessary when the above proportions are used. The wine should not be used under a year or two as age improves it